A light, refreshing salad with crisp cucumbers, vibrant vegetables, and a tangy sesame dressing that balances freshness and umami flavors.
Ingredients
Scale:
2 medium cucumbers, thinly sliced
1 bell pepper (red or yellow), diced
1 medium carrot, julienned
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon agave syrup or honey (optional)
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 tablespoon sesame seeds
Instructions
Prepare the Cucumbers: Wash and slice the cucumbers thinly, preferably using a mandoline. Sprinkle with a pinch of salt and let sit for about 10 minutes to draw out excess water, then pat dry.
Chop the Vegetables: Wash and chop the bell pepper, julienne the carrot, halve the cherry tomatoes, and slice the red onion.
Make the Dressing: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, agave syrup or honey, grated ginger, minced garlic, and sesame seeds until well combined.
Combine Ingredients: In a large bowl, add the drained cucumbers, chopped bell pepper, carrot, halved cherry tomatoes, and red onion. Pour the dressing over and toss gently to coat.
Chill and Serve: Let the salad chill in the refrigerator for at least 15-30 minutes before serving. Garnish with extra sesame seeds or sliced green onions if desired.
